Flank Steak Salad

I loved the marinade from my cabbage slaw and wanted to use it as a marinade for flank steak. I knew the citrus in the dressing would help tenderize the steak. You can add whatever veggies you like to this dish. Try to grill some and leave others raw for a mix of textures and temperatures!

Ingredients:
Marinade/Dressing:
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/2 small red onion, charred on grill and then coarsely chopped
2 cloves garlic, roasted or charred and coarsely chopped
1 tbsp. honey
1/2 cup canola oil

For Salad:
Radish, thinly sliced
Cucumber, sliced
Queso Fresco
Bell Pepper
Tomatoes
argula/baby spring mix

Directions:
1. Combine all marinade ingredients in a blender and blend until smooth. Season with salt and pepper, to taste. Dressing can be made ahead during the day.

2. Cut the flank steak into 3 or 4 pieces to make it more manageable. About 4-5 inch blocks.  Add steak and 3/4 of marinade mixture to a plastic bag. Marinate in fridge for an hour or up to 8 hours. Reserve some marinade for the salad dressing.


3. Thirty minutes before grilling pull out the meat from the fridge and allow to come up to room temp. Heat up grill until it is about 400-500 degrees.

4. Grill steak, bell pepper, and tomatoes (place tomatoes on a skewer to try to minimize tomatoes falling through the grill grates). Cook the steak for about 6 minutes on each side or until the meat hits 128 degrees internally. Cook bell pepper turning ever few minutes until the outside is slightly charred. Cook tomatoes for about 2 minutes until they burst slightly.

5. Allow meat to rest covered in foil while you plate dish. Put a large handful or arugla onto a plate. Top with radish, cucumber, bell pepper slices, tomatoes and queso fresco. Slice the steak thinly across the grain and place on top of the salad. Drizzle with a little of the reserved marinade and serve.